Ice Cream

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In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state. Learners will record the temperature of the ice before and after mixing it with the ice cream ingredients and discover that adding a solute to a solvent lowers the freezing point of that solvent (also known as a colligative property). This activity can also be used to introduce learners to crystallization. [Activity is publicly available through a web crawler capture on]

Quick Guide

Preparation Time:
Under 5 minutes

Learning Time:
10 to 30 minutes

Estimated Materials Cost:
$1 - $5 per student

Age Range:
Ages 6 - 18

Resource Types:
Activity, Experiment/Lab Activity


Materials List (per student)

  • 1 quart Ziploc™ bag
  • 1 gallon Ziploc™ bag
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla flavoring
  • sodium chloride or rock salt
  • ice
  • thermometer
  • measuring cups (1, 1/2, and 1/4 cups)
  • Styrofoam™ cups
  • plastic spoons


  • Mathematics
    • Data Analysis and Probability
      • Data Analysis
      • Data Collection
    • Measurement
  • Physical Sciences
    • Heat and Thermodynamics
      • Heat and Temperature
    • Chemistry
      • Solutions
    • States of Matter
      • Changes of Phase
    • Structure and Properties of Matter
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations
      • Gathering Data
      • Formulating Explanations

Informal Categories

  • Food and Cooking


To use this activity, learners need to:

  • see
  • read
  • taste
  • touch

Learning styles supported:

  • Involves hands-on or lab activities


This resource is part of:

Access Rights:

  • Free access with registration